Here’s how to substitute 5 most common types of flour along with their uses. Wandering down the baking aisle can be ...

The protein is easier to digest, so although the flour is not suitable for a gluten-free diet, it can be tolerated by some people who are allergic to common wheat.

Flour from wheat is the most common ingredient in bread making. It contains large amounts of a form of protein that will absorb liquid and in turn produce the elasticity that we see when kneading ...